Sur lie
Sur lie is a French term that translates to "on the lees". It is a method of wine production that involves allowing a finished wine to continue to sit on the lees, or spent yeast cells, for an extended period. This can be for a few weeks, several months, or even years depending on the style of wine. The practice is associated with the production of sparkling wines like Champagne, but is also used for some high-quality still wines, notably those from the Muscadet region of France.
History[edit | edit source]
The practice of aging wines sur lie dates back to the early days of winemaking. The Ancient Romans were known to store their wines in amphorae, and would often leave the wine in contact with the lees to improve the flavor and longevity of the wine. The method was later refined in the Champagne region of France, where it is now a key part of the Méthode Champenoise.
Process[edit | edit source]
The sur lie process begins after the fermentation of the wine is complete. The wine is left in the same vessel as the lees, which are the dead yeast cells that have fallen to the bottom. The wine is then periodically stirred, a process known as bâtonnage, to re-suspend the lees. This contact with the lees can impart additional flavors to the wine, as well as contribute to a richer mouthfeel and greater complexity.
Effects on Wine[edit | edit source]
The sur lie method can have a significant impact on the flavor and texture of the wine. The lees can contribute flavors of bread, yeast, and nuts, and can also help to soften the acidity of the wine. The stirring of the lees can also introduce small amounts of oxygen, which can help to develop the flavors and aromas in the wine.
Regions and Varieties[edit | edit source]
While the sur lie method is most commonly associated with the production of Champagne, it is also used in other wine regions. In the Muscadet region of France, for example, wines are often aged sur lie for several months to a year. This gives the wines a creamy texture and complex flavors that are highly prized. The method is also used in the production of some Chardonnay wines, particularly in Burgundy.
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